MHCS Research Assistant in Soil Microbiology Internship

Moët Hennessy, a distinguished division within the LVMH conglomerate, is renowned for its prestigious champagne brands, including Moët & Chandon, Dom Pérignon, Krug, Veuve Clicquot, Ruinart, and Mercier. These brands epitomize a harmonious blend of heritage and innovation, authenticity, and creativity. The Robert-Jean de Vogüe Research and Development Center, inaugurated in 2021, is dedicated to advancing applied research to address critical challenges in the viticulture sector, such as climate change and sustainable practices.

1. Collaborate with the Research and Development Engineer and R&D Manager on yeast characterization projects.
2. Complete literature reviews and methodologies related to fermentative yeast characterization.
3. Develop and implement microplate tests for yeast characterization, including fermentation kinetics, nitrogen requirements, and sulfite tolerance.
4. Apply methods to both historical and market yeast strains.
5. Analyze and interpret experimental results.
6. Communicate findings to relevant departments and stakeholders.

1. Master's degree or Engineering School background.
2. Strong analytical and critical thinking skills.
3. Excellent interpersonal and communication abilities.

1. Expertise in microbiology and alcoholic fermentation techniques.
2. Proficiency in laboratory best practices.
3. Statistical analysis skills.

No prior experience required; suitable for beginners.

Master's degree or equivalent in a relevant field.

Opportunity to gain hands-on experience in a leading luxury brand's R&D department.

The workplace culture at Moët Hennessy is characterized by a commitment to excellence, innovation, and sustainability. Employees are encouraged to engage in creative problem-solving and continuous learning within a collaborative and dynamic environment.